The filling was simple and I made my own pie crust recipe. You can find my recipe for pie crust on this post. I baked it in a 9"x13" glass dish and measured the top crust with the bottom of the pan. The recipe calls for a 12 inch cast-iron skillet.Chicken Potpie
Country Living Magazine March 2010
Makes 8 servings
Working time: 25 minutes Total Time: 1 hour
2 Tablespoons unsalted butter
1 medium onion, chopped
4 medium carrots, sliced into coins
2 ribs celery, sliced
2 garlic cloves, finely chopped
1/2 tsp salt
1/2 tsp pepper
2 Tablespoons flour
3 Tablespoons heavy cream
2 cups chicken broth
4 cups shredded cooked chicken
1 cup frozen peas
1 1/2 Tablespoons chopped fresh dill
1 9inch pie crust
1 egg beaten
Preheat oven to 400 degrees. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
Gently roll out pie crust until it reaches 12 inches in diameter. Place dough atop chicken
mixture and brush with egg; cut vents in pastry.
Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes. Serve immediately.